Chia jam

Ingredients
punnet of strawberries or raspberries (150-200g)
2 heaped tbsps chia seeds

Optional:  

zest of 1/4 lemon
half tsp pure vanilla extract

Directions
Tip berries into blender.  Whizz smooth then tip into an old glass jar.  Add two tablespoons of chia seeds and stir to blend.  Add vanilla or lemon if using. Lid on. Into the fridge for two hours (or leave overnight). The seeds will absorb liquid from the fruit pulp and swell to form a soft-set jam that can be put on bread, porridge, yoghurt etc.

Keeps for 5 days in the fridge but can also be frozen.